This vibrant Rainbow Veggie & Quinoa Rice Bowl is more than just a meal; it's a celebration of color, flavor, and fresh, wholesome ingredients. Picture this: a gorgeous bowl overflowing with rainbow-hued vegetables—bright orange carrots, sunshine-yellow zucchini, fiery red bell peppers, and deep purple red onion—all nestled atop fluffy quinoa. It's a feast for the eyes and a healthy, satisfying meal for the soul.
I created this recipe on a whim after a particularly stressful week, but soon it became a regular staple in our family meal rotations. It's the perfect dish for those moments when you crave something both nutritious and satisfying; not too heavy yet incredibly filling. The beauty is in its versatility! You can easily customize this recipe to use seasonal vegetables—it's always an exciting taste adventure!
Required Equipments
- Large bowl
- Measuring cups and spoons
- Cutting board
- Knife
- Large pot or saucepan
- Rice cooker (optional)
- Serving bowls
Rainbow-Veggie-and-Quinoa-Rice-Bowl
This recipe creates a vibrant and healthy Rainbow Veggie & Quinoa Rice Bowl, packed with fresh vegetables and fluffy quinoa. It's easy to make, customizable, and absolutely delicious!
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, get your veggies ready. Wash and chop everything—carrots, zucchini, bell peppers, red onion—into roughly bite-sized pieces. Don't worry about being too precise; rustic is good!
- Next, let’s cook the quinoa. Rinse the quinoa under cold water to remove any saponins (that bitter stuff). Then, combine the quinoa with 2 cups of vegetable broth or water in a pot and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork, and set aside to cool slightly.
- Now for the veggie magic! Heat a tablespoon of olive oil in a large pot or pan over medium heat. Add your chopped veggies and saute for around 5-7 minutes, or until they’re tender-crisp. You want them to have a slight bite, not to be mushy. Add a pinch of salt and pepper to taste! Seasoning is key!
- Once the veggies are cooked, it's time to assemble your masterpiece! Divide the cooked quinoa evenly among your bowls. Then, heap the colorful, sauteed vegetables on top of the quinoa. This part's all about presentation; make it look pretty!
- Give your bowls a final flourish! A drizzle of your favorite dressing (tahini, lemon vinaigrette, or even a simple olive oil and balsamic glaze) adds extra flavor and visual appeal. A sprinkle of fresh herbs like cilantro or parsley brings it all together.
- Finally, serve immediately and enjoy your beautiful, healthy, and absolutely delicious Rainbow Veggie & Quinoa Rice Bowl! Seriously, it tastes as good as it looks!
📝 Notes
- For extra flavor, consider adding a clove of minced garlic while sauteing the vegetables.
- Feel free to add other veggies you love! Mushrooms, peas, or spinach would be great additions.
🍎 Nutrition
Calories: 350 kcal
Protein: 10g
Fat: 5g
Carbohydrates: 60g
Fiber: 5g
Calcium: 20mg
